Process for making candy floss

ABSTRACT

Process for making candy floss from a cooked solution slurry or syrup, containing sugar and water, and if desired, other flavoring and/or coloring ingredients. Most of the moisture is removed from the solution by cooking the solution at a high temperature. A pressurized gaseous medium such as air, is used to diffuse the cooked candy as it is sprayed from a discharge opening, and convert it into floss form.

United States Patent Thomas E. Chivers Osseo, Minn.

May 17, 1968 Jan. 26, 1971 Genera! Mills, Inc.

a corporation of Delaware lnventor Appl. No. Filed Patented AssigneePROCESS FOR MAKING CANDY FLOSS 7 Claims, 3 Drawing Figs.

U.S. Cl 107/54, 107/8 Int. Cl A23g 1/20 Field of Search ..107/54, 8.7;

STEAM IN References Cited UNITED STATES PATENTS 3,019,745 2/1962 DUBOiset a1. 107/8(.7) 3,1 14,642 12/1963 Meisel 99/134 PrimaryExaminer-Laverne D. Geiger Assistant Examiner-Robert 1. Smith AttorneysAnthony A. Juettner, William C. Babcock and L.

Me Roy Lillehaugen ABSTRACT: Process for making candy floss from acooked solution slurry or syrup, containing sugar and water, and ifdesired, other flavoring and/or coloring ingredients. Most of themoisture is removed from the solution by cooking the solution at a hightemperature A pressurized gaseous medium such as air, is used to diffusethe cooked candy as it is sprayed from a discharge opening, and convertit into floss form.

STEAM OUT PATENTEU mm All!!! II/ If INVENTOR.

THOMAS ,E. CHIVERS on 9L9 ATTORNEY PROCESS FOR MAKING CANDY FLOSS Thepresent invention relates to a process for making candy floss, and moreparticularly to the formation of candy floss or cotton candy from amolten liquid solution or syrup containing at least sugar and water.

Cotton candy or sugar floss in the form of fine fluffy filaments ofsugar is customarily made from ordinary cane sugar. According to theknown prior art, the floss is formed by employing a rotative vessel inwhich the sugar particles are placed and heated to reduce the sugar to amolten state. By spinning the vessel, the sugar is ejected bycentrifugal force in threadlike filaments through appropriate openingsin the vessel wall, to produce the cotton candy.

As known, the above technique has been employed for years in makingcotton candy for immediate consumption. It has been discovered thatcotton candy, in which the sugar is in a noncrystalline or amorphousstate, can be used for other purposes in the food industry as well,e.g., for coating or enrobing a product or article. It has been foundthat the formation of candy floss by the commonly known spinningtechnique has certain limitations and disadvantages. For one thing, thesugar must be quite dry, as too much moisture might adversely affect thespinning operation. Moreover, when the candy floss is to be used forcoating or enrobing purposes, it is ofttimes desirable to impart adifferent flavor or a different hue to the coated product, than thatavailable by forming cotton candy in accordance with the knownprior arttechniques. Attempts have been made to color the sugar particles with asuitable edible dye; this however, has not always worked with optimumresults. Furthermore, it is difficult to produce candy floss havingdifferent flavors, by utilizing the spinning technique.

Accordingly, one object of the present invention is to provide a new andimproved process for making candy floss.

Another object is to provide a process for making candy floss from amolten liquid solution containing at least sugar and water.

A further object is to provide a process for making candy floss whereinthe color of the floss can be easily varied.

A still further object is to provide a process for making candy flosswherein the flavor of the floss can be readily varied.

Other objects and advantages will become apparent from a considerationof the following specification and drawings. Before proceeding with adetailed description 'of the invention however, a brief description ofit will be presented.

In general, the invention concerns making candy floss from a solutioncontaining sugar, water, and if desired, one or more flavoring and/orcoloring ingredients. Preferably, the solution is blended and heated ata first temperature to form a molten solution, after which it is cookedor boiled at a substantially higher temperature so that the moisturecontent is reduced to at least 1.5 percent or less. After cooking themolten candy is discharged under pressure through a discharge opening inthe cooker, at which point most of the moisture contained in the moltencandy flashes off or vaporizes. A pressurized heated gaseous medium isdirected toward the discharge opening in such a manner that the moltencandy is diffused as it is discharged from the opening, and thus formedinto fine filaments of candy floss.

The invention will best be understood by reference to the followingdrawings wherein:

FIG. 1 is a diagrammatic view showing apparatus for carrying out theprocess of this invention;

FIG. 2 is an enlarged schematic view illustrating a heat exchange unitor cooking apparatus in greater detail; and

FIG. 3 is an enlarged sectional view taken along line 3-3 of FIG. 2.

FIG. I illustrates apparatus for practicing the present invention, whichincludes a steam jacketed receptacle or makeup kettle 10, a heatexchange unit or cooker l2, and a feed pump 14 interposed between thekettle l and the cooker l2, and operatively connected thereto byconduits l6 and 18. The kettle is provided with a steam jacket so thatsteam might be solution to a desired level.

The pump is provided for transferring the molten solution from thekettle 10 to the cooker 12 through conduits 16 and 18. Preferably thepump 14, as well as the conduits, are steam jacketed or otherwise heatedto minimize heat loss of the solution as it is being transferred. Avalve 25 is provided for controlling the flow of the solution from thekettle. The pump 14 might be any conventional sanitary pump suitable foruse with foods; its capacity should' be such as to provide a flowequivalent to the throughput rate of the system at the desired outputpressure.

The cooker 12 provides a chamber for cooking the molten solution and forraising its temperature to such a magnitude that most of the moisture inthe solution is flashed off or vaporized when the solution is dischargedfrom the cooker. FIGS. 2 and 3 illustrate the cooker 12 in somewhatgreater detail. Generally, the cooker 12 includes a first elongatecooking chamber or conduit 26 for containing the molten solution, asecond elongate conduit 28 for containing a pressurized gaseous mediumsuch as air, and an atomizing nozzle 30 operatively connected to each ofthe conduits for discharging the solution and the pressurized air. Steamjackets 32 and 34 surround the conduits 26 and 28 respectively, and theyare connected together by a conduit 36 which provides a passage betweenthem. The steam jacket 32 has an annular passage 38 for containingsteam, and the steam jacket 34 has an annular passage 40 for likewisecontaining steam. Steam is introduced into the jacket 32 at inlet 42,and discharged from the jacket 34 through outlet 44. A pressure gauge 46is provided for indicating the pressure of the steam within the jackets.As depicted, the conduit 26 is connected to the discharge opening of thepump 14, and the steam jacket 32 covers substantially the entire lengthof the conduit 26 so as to minimize heat loss, and to adequately heatthe entire chamber. The length of the conduits 26 and 28 can vary,depending upon the desired cook time, the pressure exerted by the pump,the heat and pressure of the steam, and the like.

The nozzle 30 is provided for discharging the molten candy from theconduit 26 under pressure, and for atomizing or diffusing the moltencandy by subjecting it to a stream of pressurized air. Various nozzlesof this type are commercially available, and will not be describedindetail. Illustrative of the types which might satisfactorily be used arenozzles manufactured by Spraying Systems Co., of Bellwood, Illinois.Such nozzles are shown for example in Catalog 25 entitled IndustrialSpray Nozzles and Accessories", Copyright 1963. Briefly, the nozzleincludes a first passage 48 which communicates with the conduit 26, anda second annular passage 50 which communicates with the conduit 28. Asthe molten product is discharged through the passage 48 and opening 56,it is diffused by the air discharged through the passage 50 and opening58. The rate of air flow is not overly critical; it has been found thattoo little air causes liquid droplets which become sticky. As the airincreases, the droplets disappear.

A temperature gauge 52 is provided for indicating the temperature of theproduct as it enters the nozzle 30, and a temperature gauge 54 indicatesthe temperature of the gaseous medium in the conduit 28.

Before describing the operation of the apparatus in detail, theingredients out of which the solution A is formed will be brieflydescribed. It has been discovered that the candy floss formed bypracticing the invention can be used with excellent results for coatingvarious products such as ready-toeat food pieces. Grinding of the flossand applying it onto the surface of such pieces results in flavorful andcolorful pieces. For this reason, it might be desirable to make thesolution out of a number of ingredients, so as to provide unique anddifferent flavors and colors. The solution might be formed by combiningonly sugar and water, e.g. 85-90 percent sucrose and about 10-15 percentwater, or by including one or more flavoring and/or coloring ingredientssuch as brown sugar, corn syrup, molasses, butter, salt, bicarbonate ofsoda, or the like. Generally, granulated sucrose has been used with goodresults; although other sugars, such as dextrose, might be used as well.Most commercially available light or dark brown sugars can be used; andmost commercially available corn syrups can be used, (although a highmaltose syrup is preferred). The amounts of each ingredient can vary,depending upon the exact flavor or color desired. For example, it mightbe desirable to combine white granulated sugar and brown sugar in equalamounts, with corn syrup, water, and other ingredients; or if preferred,only one of the sugars might be used in the formulation. In mostinstances, the water should preferably comprise about l-l5 percent ofthe solution. If too much water is provided, it becomes more difficultto reduce the moisture of the molten candy to the desired level, e.g.1.5 percent or less. If only crystalline sugar and water are used toformthe solution, the resulting candy floss is comprised primarily ofsugar in a noncrystalline, amorphous state since most of the moisture isremoved. If the solution formulation includes other ingredients such ascorn syrup, the actual amount of such other ingredients contained in thefinal product might vary, depending upon the amount of moisturecontained in the ingredient originally. Syrup for example, contains acertain amount of solids, and a certain amount of moisture, e.g. 20percent; substantially all of this moisture is ultimately removed.

In operation, the ingredients out of which the candy floss is formed,such as sugar and water, are mixed together in the jacketed kettle toform a solution A. Steam is introduced into the jacket 20 so that thekettle is heated, and the solution formed into molten candy by raisingthe temperature of the solution at atmospheric pressure, to about190-220 F., and more preferably to about ZOO-210 F. When heated to thistemperature, the sugar dissolves in the water to form a relatively thicksolution and relatively small part of the moisture contained thereinevaporates. After the desired temperature of the solution isreached, itis maintained at that level in the kettle during the floss-formingoperation. Steam is introduced into the jacket 32 at inlet 42, and ithas a temperature of sufficient magnitude to heat the contents in theconduit 26 to a temperature of at least 325 F., and preferably higher.The steam exits through outlet 44. Air is introduced into the conduit 20and it is likewise heated to an elevated temperature, by the hot steamin the jacket 34. By opening the valve 25, the heated solution isremoved from the kettle 10 by means of the pump 14 into the cooker l2,and more specifically the jacketed chamber 26, at a desired feed rate.

As the heated solution is pumped through the heated chamber 26, it iscooked and formed into a molten candy. As it is discharged from theatomizing nozzle 30 under pressure, it is diffused by the heatedpressurized air flowing through the conduit 28, and formed into finefilaments of candy floss. It might be pointed out that if desired, thepressurized air need not be heated; it has been found however, that whencool air is used, there is a tendency for the candy floss to collect onthe noule 30. The filaments of candy floss, designated by letter B inFIG. 1, are collected on a conveyor 60,'or other appropriate collectionapparatus.

As the hot molten candy is forced through the nozzle 30, most of themoisture flashes off or vaporizes as it leaves the nozzle and is exposedto the atmosphere. The amount of moisture retained in the candy dependson the ultimate temperature of the molten candy; by raising thetemperature of the candy to higher levels, greater amounts of moisturecan be flashed off. By heating the candy to a temperature of 340 F. forexample, the moisture content can be reduced to less than 1 percent,whereas by raising the temperature to only 300 F at least 3 percentmoisture is retained in the candy floss, which is too high to retain thefilaments in floss form under normal operating conditions. if thecooking temperature is only raised to about 280 F., about 5 percentmoisture is retained in the floss; under most conditions, such flosswill fuse into a hard candy mass almost immediately.

As known to those skilled in the candy art, hard candy is made bycooking crystalline sugar and water (and other ingredients if desired)and changing the sugar into an amorphous, noncrystalline state bysubjecting it to a high cooking temperature, thereby removing most ofthe moisture, e.g. as low as 3 percent by weight. While in thenoncrystalline state, such candy is normally quite hygroscopic; for thisreason, ambient humidity and temperature conditions are often importantfactors to be considered both during and after manufacture of the floss.Various procedures and steps have been taken to minimize thedisadvantages caused by the hygroscopicity of hard candy. As known,candy floss is a form of hard candy as it is comprised of sugar in anoncrystalline, amorphous state; as such, it is quite hygroscopic. [thas been discovered that when forming candy floss in the mannerdescribed above, it is essential that the moisture content of the moltencandy be reduced to an extremely small amount, at least 1.5 percent andpreferably less. As pointed out above, if too much moisture is retainedin the floss, it will not remain in filaments but willfuse into a massor lump of hard candy. Furthermore, best results are obtained when thefloss is produced in an environment in which the relative humidity isquite low, e.g., 25-35 percent, and the temperature is not too high,e.g., 6575 F.

The invention will be better understood by reference to the followingexamples:

EXAMPLE 1 A solution was formed by combining and mixing 12 pounds ofbrown sugar with 2 pounds of corn syrup, 2 pounds of water, 0.4 poundsof molasses, 0.2 pounds of salt, and 0.1 pound of bicarbonate of soda.These ingredients were then heated and cooked at atmospheric pressure toa temperature of about 200-205" F. in a steam-jacketed makeup kettle.The heated solution was then pumped into a first end of an elongatejacketed cooker having a first conduit or cooking chamber, at a feedrate of about 18-20 pounds per hour and a pressure of at least 10 psi.The cooker was heated by introducing steam having a pressure of about180 p.s. i. into the jacket. The heated solution was formed into amolten candy in the cooker by raising its temperature to about 340 F. Asthe molten candy flowed through the cooking chamber, it was dischargedthrough a discharge opening or atomizing nozzle in the second end of thecooker, at which point most of the moisture in the molten candy flashedoff so that its moisture content was reduced to less than 1 percent. Airwas supplied to a second conduit in the cooker at a feed rate of about 2s.c.f.m., and it was likewise heated to an elevated temperature of about360380 F., by the hot steam. The heated air was discharged through theatomizing nozzle in such a manner that it was directed against themolten candy being discharged.

The pressurized air diffused or atomized the droplets of mol- 4 tencandy and formed it into fine filaments of candy flos. The operation wasconducted in a room having a relative humidity of about 30 percent, anda temperature of about 70 F. The candy floss thus formed contained about82-85 percent brown sugar, about 10-12 percent corn syrup solids, about1.5-2.5 percent molasses solids, about 1.0-1.5 percent salt, about .5-1.0 percent soda, and less than 1 percent moisture.

EXAMPLE II A syrup was prepared similar to that of example 1 bycombining and mixing 6 pounds of brown sugar and 6 pounds of granulatedsucrose with 3 pounds of corn syrup, 2 pounds of water, 0.2 pounds ofsalt, and 0.1 pound of soda. These ingredients were blended together andheated to a temperature of about 200 F., after which they were cooked ata temperature of about 325 F. and formed into a molten candy, insubstantially the same general manner described in example I. MoistureContained in the molten candy flashed off when the candy was dischargedfrom the cooker nozzle so that less then 1.5 percent moisture wasretained in the candy floss. By diffusing the molten candy with heated,pressurized air, filaments of candy floss were formed having a slightlydifferent flavor and color, when compared to that formed in example I.

EXAMPLE [I] The procedure set forth in example I was generally followedexcept that the solution contained about 20 pounds of granulated sucroseand 3 pounds of water. During the initial heating step, the sucrosedissolved in the water, and part of the water evaporated. The solutionwas pumped into a cooking chamber where its temperature was raised toabout 350 F. When discharged from the cooker, all but about 0.5 to 1.0percent of the moisture vaporized. The molten candy was formed intofilaments of candy floss by diffusing it with pressurized air heated toa temperature of about 325 F. The resulting product was quite similar tothe typical cotton candy formed by using a heated, spinning vessel;moreover, the final product contained primarily a single ingredient,i.e., sucrose.

EXAMPLE IV A caramel-flavored candy floss was formed by cooking a heatedsolution containing 12 pounds of granulated sugar, 3 pounds of cornsyrup, 4 pounds of butter, and 2 pounds of water, at a temperature ofabout 340 F. When discharged from the cooker and diffused with heatedpressurized air, filaments of candy floss were formed which wereuniquely different in flavor from the products produced in the aboveexamples.

EXAMPLE V The solution formulation described in example 1 was modifiedby using 12 pounds of brown sugar, 3 pounds of corn syrup, and 2 poundsof water. The procedure described in example l was then followed to formfilaments of candy floss comprised of about 8l-84 percent sugar, aboutl5--l8 percent by weight corn syrup solids, and less than 1 percentwater.

While the candy floss formed in each of the foregoing examples'can beconsumed immediately if desired, it has been discovered that whenfurther processed, e.g., by grinding it into granular or powder form, itmakes an excellent coating for food products. As described above, thecandy floss can be made in a variety of flavors and colors, by varyingthe formulation of the solution.

In the above description and attached drawings, a disclosure of theprinciples of this invention is presented, together with some of thespecific examples by which the invention might be carried out.

lclaim:

1. A process for making candy floss which comprises forming a solutioncontaining at least sugar and water, cooking the solution under pressureat a temperature of at least 325 F discharging the solution under suchpressure from the cooker through a discharge opening and causing itsmoisture content to be reduced to less than 1.5 percent, and forming thesolution into filaments of floss by diffusing the solution with apressurized gaseous medium as it is discharged from the dischargeopening.

2. The process of claim 1 which includes heating the solution underatmospheric pressure to a first temperature of about -220" F., andmaintaining said solution at said first temperature until it is cooked.

3. The process of claim 2 wherein the solution contains about 10-15percent moisture, a relatively small portion of said moisture beingremoved when the solution is heated at said first temperature.

4. The process of claim 1 which includes cooking the solution underpressure at a temperature ranging from about 325 365 F. thereby reducingthe moisture content to less than 1.5 percent.

5. The process of claim 1 which includes discharging the cooked solutionthrough an atomizing nozzle at a pressure of at least 10 p.s-.i. and atemperature of at least 325 F., most of the moisture contained in saidsolution flashing off as the solution is discharged through said nozzleand exposed to the atmosphere.

6. The process of claim 1 which includes diffusing the solution with aheated gaseous medium having a temperature of at least 285 F.

7. A process for making candy floss which comprises forming a slurrycontaining at least 6585 percent sucrose, 10- -20 percent corn syrup,and l020 percent water, forming a solution by heating the solution to atemperature of about 200220F., cooking the solution under pressure andraising its temperature to at least 325 F reducing the moisture contentof the solution to less than 1.5 percent by discharging the solutionunder such pressure from the cooker through an atomizing nozzle, saidmoisture flashing off as the solution is exposed to the atmosphere tothereby form molten candy and forming the molten candy into filaments offloss by diffusing said candy with a heated pressurized gaseous mediumas the candy is discharged through the atomizing nozzle.

2. The process of claim 1 which includes heating the solution under atmospheric pressure to a first temperature of about 190-220* F., and maintaining said solution at said first temperature until it is cooked.
 3. The process of claim 2 wherein the solution contains about 10-15 percent moisture, a relatively small portion of said moisture being removed when the solution is heated at said first temperature.
 4. The process of claim 1 which includes cooking the solution under pressure at a temperature ranging from about 325-365* F. thereby reducing the moisture content to less than 1.5 percent.
 5. The process of claim 1 which includes discharging the cooked solution through an atomizing nozzle at a pressure of at least 10 p.s.i. and a temperature of at least 325* F., most of the moisture contained in said solution flashing off as the solution is discharged through said nozzle and exposed to the atmosphere.
 6. The process of claim 1 which includes diffusing the solution with a heated gaseous medium having a temperature of at least 285* F.
 7. A process for making candy floss which comprises forming a slurry containing at least 65-85 percent sucrose, 10-20 percent corn syrup, and 10-20 percent water, forming a solution by heating the solution to a temperature of about 200-220* F., cooking the solution under pressure and raising its temperature to at least 325* F., reducing the moisture content of the solution to less than 1.5 percent by discharging the solution under such pressure from the cooker through an atomizing nozzle, said moisture flashing off as the solution is exposed to the atmosphere to thereby form molten candy and forming the molten candy into filaments of floss by diffusing said candy with a heated pressurized gaseous medium as the candy is discharged through the atomizing nozzle. 